3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. Watkins cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. Watkins vanilla extract
1 tsp. Watkins butter extract
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas
1/2 c. chopped pecans for top of cake

Combine flour, sugar, soda, salt and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla extract, butter flavor, pineapple, 1 cup pecans and bananas.

Spoon batter into three 9 inch round, greased and floured cake pans or a 9 x 13 inch pan. Bake at 350 degrees for 25-30 minutes. Loaf pan 35-40 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pan and cool completely.

Spread frosting between layers and on top and sides of cake then sprinkle the 1/2 cup of chopped pecans on top, refrigerate. Flavors blend and intensify upon standing 24 hours after baking.

HUMMINGBIRD CREAM CHEESE FROSTING:

1 pkg. cream cheese, softened
1/2 c. butter, softened
1 pkg. powdered sugar, sifted
1 tsp. Watkins vanilla nut extract